Creating Cake Fondue: A Simple, Sweet Adventure

Cake fondue is a fun and creative way to decorate cakes. Fondant, a soft and pliable icing, is used to coat and decorate cakes, giving them a smooth and elegant finish. Fondant can be made at home with just a few simple ingredients such as marshmallows, powdered sugar, and flavourings. It is easy to work with and can be coloured and shaped to create unique and personalized cake designs. In this guide, we will take you through the step-by-step process of making cake fondue, from preparing the fondant to decorating your cake like a professional.

Fondue ingredients

Fondue is a soft, thick icing used to coat and decorate cakes. Here is a list of ingredients you can use to make fondue:

• Marshmallows: Use white mini marshmallows as they work best for melting and mixing. Avoid coloured and flavoured marshmallows as you can add colouring and flavouring later.
• Powdered Sugar: Also known as confectioner's sugar or icing sugar, this is mixed with the melted marshmallows to create the fondant.
• Water: This is added to the marshmallows when melting them.
• Shortening: This is used to grease your hands, countertops, and other surfaces to prevent the fondant from sticking.
• Flavouring: You can add a few drops of your favourite flavouring, such as almond, lemon, rose water, or orange extract.
• Food Colouring: You can add colouring to create a desired hue. It is recommended to use paste colour over liquid to achieve a more concentrated colour.

Optional ingredients include:

• Glucose Syrup or Corn Syrup: This can be added to the fondant mixture.
• Glycerin: This can be added to the fondant mixture.
• Gelatin: This can be combined with water and heated until dissolved before adding to the fondant mixture.

How to melt marshmallows

Melting marshmallows is a delicate process, as they can quickly dehydrate and caramelize when overheated, turning into a dry, unworkable lump. However, with a bit of care and attention, you can easily melt marshmallows on the stovetop, in the oven, or even over a campfire/gas grill.

Stovetop Method:

To melt marshmallows on the stovetop, start by assembling a double boiler. Fill the bottom of a large pot with water and place another pot or a heat-resistant bowl on top, ensuring the bottom of the upper pot/bowl is not touching the water. Grease your chosen upper cookware and a rubber spatula with butter or cooking spray to prevent the marshmallows from sticking.

For the marshmallows, it's best to use a 16-ounce bag of mini marshmallows, as they will melt faster and more evenly. If you're using multiple colours or flavours, be sure they are all the same, or the colours will mix and the flavours may clash. Add the marshmallows to the pot/bowl, along with two tablespoons of water, and stir. You can also add a teaspoon of clear vanilla extract at this point if you like.

Turn the stove to low heat—high heat will scorch the marshmallows. Keep stirring the mixture as it melts, and add two more tablespoons of water once it starts to melt to prevent it from drying out. If the marshmallows start sticking to your spatula, wipe it off and re-grease.

Microwave Method:

You can also melt marshmallows in the microwave, but this requires even more vigilance, as microwaves can quickly turn marshmallows into a burnt, goopy mess. Place your marshmallows in a large, microwave-safe bowl with a couple of tablespoons of water, and heat in 10-second intervals, stirring each time to ensure even melting.

Oven-Melted Method:

To melt marshmallows in the oven, first, preheat your oven to 450°F (232°C) and place an eight-inch cast-iron skillet inside to heat up. Cut your marshmallows in half, then, after about five minutes, remove the skillet and melt some butter in it. Place the marshmallows in the skillet, cut-side down, and return it to the oven for around five minutes.

Campfire/Gas Grill Method:

For that classic campfire marshmallow, place a large marshmallow on a skewer or stick and hold it over the flames, turning slowly, until the outside is golden brown and crispy, and the inside is soft and gooey. If your marshmallow catches fire, gently blow out the flame.

Tips:

• Always use a larger pot than you think you need when melting marshmallows, as they will expand as they heat up.
• Adding a little water helps the melting process and prevents the marshmallows from drying out.
• Keep stirring continuously to ensure even melting and prevent burning.
• If you're nervous about direct heat, use a double boiler or try the microwave method.
• Melting marshmallows can be messy, so consider greasing your bowls, dishes, pans, spatulas, and even your hands to prevent sticking.
• Be careful—melted marshmallows are extremely hot due to their high sugar content!

Adding colour to fondue

Adding colour to fondant is a fun and simple process. You can use food colouring in gel or paste form, adding a small amount at a time and kneading the fondant until you achieve a uniform colour. It is important to use gloves to avoid staining your hands, and to work with an appropriately sized piece of fondant to avoid running out of a specific colour.

To begin, cut a piece of white fondant that is slightly larger than what you need in a specific colour. This will make it easier to mix and ensure that you do not run out. Using a knife or a toothpick, dip the tip into the food colouring and smear it onto the fondant, trying to keep it in one general area. Start with a small amount of food colouring, as you can always add more later to achieve a deeper or darker shade.

Next, fold the fondant over the food colouring to avoid staining your hands. Continue to twist and stretch the fondant until the colour is uniform. If you see a blob of colouring, simply fold it over again.

It is important to note that dark colours may bleed onto lighter colours when stored. To avoid this, leave some space between different colours when bagging the fondant, or bag them individually.

By following these simple steps, you can create a variety of colours to decorate your cake fondue.

How to roll out fondue

Once you've made your fondant, it's time to roll it out! Here's a step-by-step guide on how to do it:

Before you begin, make sure your fondant is at the right temperature and consistency. If it's too cold, warm it up and knead it until it's stretchy and smooth. If it's too soft or sticky, knead in some additional powdered sugar.

Now, let's get started! First, coat your work surface with a generous amount of powdered sugar or shortening. This will prevent the fondant from sticking as you roll it out.

Next, use a rolling pin to roll out the fondant to your desired thickness. For large sheets that will cover cakes or cupcakes, aim for a thickness of about 1/4 to 1/8 of an inch. If you're creating smaller decorations, you can roll the fondant out more thinly.

As you roll, periodically check to ensure the fondant isn't sticking to the surface. If it starts to stick, simply add more powdered sugar or shortening to the surface and continue rolling.

Once you've achieved the desired thickness, you can cut the fondant to the appropriate size using a fondant cutter or a knife. If you're covering a cake, gently lift the fondant with the rolling pin and lay it evenly over the cake. Press it gently around the cake so it adheres to the frosting.

If you're creating decorations, you can use cookie cutters or a knife to cut out your desired shapes from the rolled-out fondant. You can also use modelling tools to create more intricate details.

Remember to work quickly as fondant can dry out fast. If you need to store it for a short period, wrap it in plastic wrap and place it in a resealable bag. For longer storage, coat it with a thin layer of vegetable oil, then wrap it in plastic and place it in an airtight container.

Storing fondue

Fondant icing can be made ahead of time and stored for later use. It is important to prevent it from drying out, so proper storage is essential. For short-term storage, wrap the fondant tightly in plastic wrap or store it in an airtight container at room temperature. This will keep the fondant fresh for a few days. Do not refrigerate or freeze the fondant as this can affect its consistency.

Storing a Whole Cake with Fondue Icing

When storing a whole cake with fondue icing, it is best to keep it at room temperature for up to 3 days. Cover the cake with plastic wrap and place it in a cake carrier or a corrugated cardboard box to protect it from light and moisture. If your kitchen is hot or humid, or if the cake has perishable fillings, you can refrigerate the cake for 2 to 3 days. Make sure to wrap the cake tightly and tape the box shut to keep out moisture.

Freezing a Cake with Fondue Icing for Long-Term Storage

If you want to store a cake with fondue icing for more than a few days, freezing is a good option. First, put the cake in the fridge for 30 minutes to firm up the fondant. Then, wrap the cake tightly with plastic wrap and cover it with aluminium foil. Place the wrapped cake in a large freezer bag or airtight container and store it in the freezer for up to 1 year. To thaw the cake, transfer it to the refrigerator a few days before you plan to serve it, and then let it come to room temperature before unwrapping and serving.

Storing Slices of Cake with Fondue Icing

Individual slices of cake with fondue icing can be stored at room temperature for 1 to 2 days. You can either frost the exposed side of the slice or wrap it tightly in plastic wrap to prevent drying. For longer storage, wrap the slices in plastic wrap and place them in the freezer for up to 1 year. Thaw the slices by transferring them to the refrigerator a few days before serving, and then bring them to room temperature before unwrapping.

Frequently asked questions